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Loaded hasselback potatoes recipe

6 ratings

Move over potato salad, there's a new summer side dish in town. These crispy hasselback potatoes are loaded with a delicious garlicky yoghurt dressing, spring onions, fresh parsley and feta. If you don't have time to create the hasselback effect, the recipe would work just as well with whole potatoes. See method

Serves 4
25 mins to prepare and 40 mins to cook
306 calories / serving
Vegetarian

Ingredients

750g baby potatoes
1½ tbsp olive oil

For the dressing

150g Greek yogurt
100g feta
1 clove garlic
Pared rind and juice of ½ lemon
4 spring onions, trimmed and finely sliced
15g flat-leaf parsley, roughly chopped

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
1280kj
306kcal 15%
Fat
16g 23%
Saturates
8g 39%
Sugars
5g 6%
Salt
0.6g 10%

of the reference intake
Carbohydrate 33.5g Protein 9.4g Fibre 3g

Method

Preheat oven to gas 6, 200°C, fan 180°C. Place a wooden spoon on the work surface, place the potatoes in the spoon one at a time and cut slits vertically 3-5mm apart - the wooden spoon will prevent you from cutting all the way through. Place in a roasting tin, drizzle with olive oil and roast for 35-40 minutes until golden brown and crispy.
Mix the dressing ingredients together, reserving half the feta and 2 spring onions for serving.
Serve the potatoes on a platter, drizzle over the dressing, then top with extra feta, spring onions and lemon rind. The dressing will melt into the potatoes, so keep a little extra to serve on the side.

See more Potato salad recipes